I've been using my own sourdough starter for about six months now. But I always love to find a new bakery that uses natural leavening and non-commercial yeast. (Does things the old-fashioned way. Hewn Bakery in Evanston, IL is a place I visited for the first time this past week.
I ended up getting a cheddar round, a chocolate hazelnut brioche, and a pan country loaf. (They were out of country round loaf, which is a bit crustier.)
All the breads are so amazingly delicious. I've been eating all three. I put half the cheddar in the freezer and the other two are on the counter. They are light, yet substantial. Especially the brioche loaf. I want to toast some. It feels to the touch so airy and light. Yet, I noticed how heavy it was when I was dropping a slice in the toaster. It's got some substance to it. It's really perfect.